1 1/2 cup quaker oats, uncooked - (quick or o, ld-fashioned)
1 1/4 cup all-purpose flour
1/2 cup brown sugar, firmly packed
3/4 cup margarine or butter, melted
1 cup fresh or frozen blueberries
1/3 cup raspberry preserves or- strawberry, preserves
1 tsp all-purpose flour
1/2 tsp grated lemon peel (optional)
Directions
Heat oven to 350 F. Combine oats, flour, brown sugar and margarine;
mix until crumbly. Reserve 1 cup for topping; set aside. Press
remaining oat mixture onto bottom of ungreased 8 or 9-inch square
baking pan. Bake 13 to 15 minutes or until light golden brown. Cool
slightly. In medium bowl, combine remaining ingredients; mix gently.
Spread over crust. Sprinkle with reserved oat mixture, patting
gently. Bake 20 to 22 minutes or until light golden brown. Cool
completely; cut into bars. Store tightly covered.
Nutrition Information (1 bar): * Calories 190 * Fat 9 g * Sodium 110
mg * Dietary Fiber 1 g
Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
Servings: 16 bars
Berry Berry Streusel Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Fruit; German
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into distant history, in truth as far back into history as early Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cook books were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. During the time of the Romans a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and desserts, something we still use today. Additionally, he tells us how the ancient cooks were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Moving our culinary historical trip onwards, we have two interesting cookery books published in the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the Middle-East, including rosemary and coriander. These new foods and spices was responsible for an explosion in books on cooking, most of which are kept safe in academic collections. When we get to the 20th century, cooking books are increasing in popularity as a result of increased literacy, people having more leisure time and having more money to spend. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Berry Berry Streusel Bars recipe.
